1. Clean the surface of a single garlic and you can peel off the outermost layer of skin. Pick out the damaged garlic and keep it intact.

2, the rice cooker is cleaned, first put a little water to boil, and then pour the water out after the pot is disinfected. Then put a layer of bamboo sticks under it. Garlic is layered on bamboo strips in turn.

3. Cover the rice cooker after spreading it out and press the cooking button.

4, press the cooking button will automatically jump to the heat preservation button after cooking. Keep the temperature for half a month. During the period, the rice cooker is turned on once a day to change the garlic at the bottom, the garlic in the middle and the garlic at the top in turn. That is, once a day, the garlic in the pot is divided into three layers, namely, upper, middle and lower layers, which are recycled and then kept warm.

5, about two weeks, you can take out a garlic peel and cut it to see if the garlic inside is black. Fermented black garlic is a whole dark brown.

6. Black garlic usually turns black after being fermented for about half a month. If the garlic core has not been fermented well, the fermentation time will be extended appropriately. Fermented black garlic is put in a basket and placed in a ventilated place indoors for one day, and naturally cooled and dried.

7. Dry the black garlic in a sealed jar and put it in the refrigerator. Take whatever you want.